When I saw this recipe posted by Maria over at Two Peas and Their Pod I just had to try it. I added cinnamon chips to my grocery list and set off to the store. I had heard of cinnamon chips before, in fact several years ago I mailed some to a friend of mine in Germany as she couldn’t get them. Anyway, I checked the store shelves, but there were none to be found. I hit the next grocery store and again, nothing. Very disappointed I set off to my local small town grocer, feeling certain it was a lost cause, and I couldn’t believe they had them! I bought three bags, so I guess I’ll be making more of these fabulous cookies!
Everyone here loved them and there were gone by the following day. They just didn’t last long! Thanks Maria for the recipe! Mine look like they have a lot more cinnamon on the outside, but the more the merrier I always say! LOL
Oh, and on another note, how did I ever live without a cookie scoop?? I just finally bought myself one of these handy little contraptions and it’s my new best friend :) What a joy! Several times I had to tell the kids to “put it back before you break it” when they would ask “Mom, is this an ice cream scoop??”. No, it’s MINE MINE MINE, leave it in the drawer! LOL ;-)
Adapted from Martha Stewart’s Cookies
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
About a half a bag of cinnamon chips
3 tablespoons sugar
3 teaspoons ground cinnamon
1. Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Add in cinnamon chips.
2. Stir together cinnamon and remaining 3 tablespoons sugar in a small bowl. Shape dough into round balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper or a Silpat.
3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 14 minutes. Don’t overbake. Let cool on cookie sheet for a minute or two, then transfer to a cooling rack.